This recipe for Pear and Fig Clafoutis is a cross between a flan and a pancake. It’s a very easy dessert, yet it’s always impressive.
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My sister and mom arrived last night. They drove down from Virginia. My sister will be here until Wednesday, but my mom will be staying with us until November 2.
We are having tacos for dinner so I wanted to make a nice dessert (not that tacos are nice and yummy). I also wanted it to be easy and not take a lot of time … so that I can join my sister and Gary out at the pool. It is absolutely a gorgeous day.
My eyes went to the pears in the fruit basket. Hmmm….what could I do with pears?? I’ve been wanted to create a pear and chocolate brownie. Nah, I don’t want to spend that much time. I’ll leave that for another time when I don’t want to go out and enjoy the sunshine and laze around in the pool.
Immediately, I thought about a clafoutis. Clafoutis are traditionally made with cherries. I have yet to make it with cherries, but have made a peach clafoutis (actually I made this one a few times over the summer), a Red, White and Blue Clafoutis (using raspberries for the red, the custard for the white and blueberries for the blue) for July 4th and a Raspberry Clafoutis with Crème Fraîche Whipped Topping.
But back to the clafoutis at hand. My next thought was what goes good with pears? Figs. This summer, I was really into figs. I made sandwiches (like this Three Cheese Peach and Fig Grilled Cheese or Mozzarella, Basil and Fig Panini), main dishes (like Fettuccine Carbonara with Figs or Sweet Potato Noodles with Grilled Halloumi and Caramelized Figs), pear and fig salads – some with pistachios, some with prosciutto and goat cheese, and even this Fig and Berries with Raspberry Cinnamon Sauce. This is a beautiful, elegant yet easy recipe that is perfect for company. I’ll probably post as we get closer to Thanksgiving.
Figs, it is! I pulled out a bag that I flash froze.
In the past, I’ve used square pans for baking. But this time, again to make it a bit more special, I used a tart pan. This turned out to be a mini disaster, but actually ended up working out o.k.
When I poured the custard into the tart pan, it started to leak out a bit where the seam of the tart lining lifts out. I saw that it was doing that but thought it would be o.k. once the custard started to set in the oven. Probably about 1/2 a cup leaked out … luckily I had the tart pan on a sheet tray.
If I use the tart pan again, I will put a layer of aluminum foil on the outside to seal it in.
Pear and Fig Clafoutis
Yields: 6-10 servings, depending on how big you cut the slices
8-10 figs, washed, trimmed and quartered
1 teaspoon cinnamon
2 Tablespoons unsalted butter, divided at room temperature
1/3 cup, 1 Tablespoon and 1 teaspoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons gluten free all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lime zest
1/4 teaspoon kosher salt
2 to 3 firm but ripe pears, about 3 cups (I used Bartlett pears)
Confectioner’s sugar, for garnish (optional)
Preheat oven to 375°F (191°C).
Butter a 9 x 9-inch square baking dish with 1 Tablespoon of butter. Sprinkle the bottom and sides with 1 Tablespoon of the sugar and set aside.
In a frying pan, melt butter over medium heat. Add cinnamon and 1 teaspoon of sugar. Add quartered figs and sauté until figs have softened. Set aside.
Beat eggs and 1/3 cup of the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lime zest, and salt. Set aside for 10 minutes.
Meanwhile, peel, core, quarter, and thinly slice the pears. I got 3 slices out of each quarter.
To assemble the clafoutis, arrange cooled figs around the border of the pan. Then starting in the center of the baking dish, arrange the slices in a single layer in a pinwheel design.
Pour the batter over the peaches and bake until the top is golden brown and the custard is firm about 35 to 40 minutes.
Serve warm or at room temperature, sprinkled with Confectioner’s sugar or other toppings of your choice.
Store any leftovers in a airtight container in the refrigerator for 5-7 days.
After dinner, we drove to the beach to watch the sun set. We were awarded with a spectacular sunset … not that every sunset isn’t spectacular.
Have you ever eaten a clafoutis? What is your favorite kind?